Punjabi Samosa in 5 Shapes

Makes 10nos

For the dough

Refined flour – 2cups

Ghee – ¼ cup

Salt – a generous pinch

Ajwain – 1tsp

Water – as required

For Stuffing

Oil – 3tbsp

Heeng – ½ tsp

Cumin – 2tsp

Coriander seeds – 1tbsp

Green chilli chopped – 2tsp

Turmeric – ½ tsp

Chilli powder – 1tsp

Coriander powder – 1tbsp

Potato (boiled) – 3no


Amachur – 1tps

Chaat masala – 2tsp

Coriander chopped – handful

Paneer (small cubes) – ½ cup


5 shapes – Classic, Toffee, Potli, Sambousek, Wonton.

For the dough – Mix and rub together flour, salt, ajwain, ghee to crumble them together. Add water to make a stiff dough and keep aside for 20mins.

For the stuffing heat a pan and pour in oil. Sprinkle heeng, cumin, coriander seeds, and give a quick stir. Add green chillies, turmeric, chilli powder, coriander powder and give a quick stir. crush the boiled potatoes between your hands and add it to the pan along with salt, amchur and chaat masala.

Mix them cook the potatoes for 5mins.

Sprinkle chopped coriander and add paneer. Stir for a minute and remove to a plate. Spread the mixture to cool it completely.

Divide the dough into small balls (approx size a bit smaller than a ping pong ball), flatten them and roll them out.

Sambousek Shape – Place the filling in the centre and touch the edges of the dough with water. Lift the dough from one end between your thumb and index finger and pinch them so that they stick together towards the top edges. Repeat the same twice with the other sides to make it into a triangle.

Classic Punjabi Samosa Shape – Roll out the dough thin and slightly oblong shape. Divide it into 2 from the centre (breadthwise). Apply little water on the edges with your fingers. Join the 2 ends to shape it into a cone. Fill in the mixture, apply some water again on the edges and seal it by pressing the together.

Potli or Money Bag Shape – Roll out flat like a disc. Place some filling in the centre and apply a brush of water on the edges of the dough. Hold the dough with your fingers, collect and press together the dough on top of the filling to make it into a money bag or sack.

Wonton Shape – Roll out flat like a disc. Place some filling in the centre and apply a brush of water on the edges of the dough. Fold it like a half moon shape and pres the edges to seal it. Brush the edges again with water and join the 2 ends of the half moon together. Pinch and press to seal them together.

Toffee Shape Samosa – Roll out flat like a disc and place some filling towards the edge of the dough. Roll and fold the dough along with the filling till half way. Brush the remaining open half with water and using a sharp knife give slits on it. Roll the dough fully and press from the sides where the filling ends giving it a toffee/candy wrapper shape.

Heat oil to medium hot and fry them till they start to float on top. Now increase the heat and fry till golden brown. Remove and serve them hot.

Extra Shots

Leftover samosa chutney sandwich

Bread slices – 2 nos

Green chutney – a dash

Tamarind chutney – a dash

Butter – 1tbsp